Mango Salsa Topped Tacos

MANGO SALSA TOPPED TACOS
MANGO SALSA TOPPED TACOS

MANGO SALSA TOPPED TACOS

INGREDIENTS –For making 2 cups

•2 ripe mangoes, peeled, diced

•2 tablespoons fresh coriander, finely chopped

•2 tablespoons fresh lime juice

•2 tablespoons fresh orange juice

•2 tablespoons olive oil

•salt and pepper to taste

.1 cup sour cream

Few Mint leaves for garnishing

8 Mini tacos

METHOD –

Mix everything in a bowl and keep it in the fridge for 30 minutes before serving.

For stuffing tacos-

Prepare the tacos: Place 2tbsp. of mango salsa in each taco shell. Top with some shredded lettuce and   chopped tomatoes.  Garnish with sour cream and mint leaves. Serve immediately.

Mango Rice

MANGO RICE
MANGO RICE

MANGO RICE

INGREDIENTS –

4cups boiled rice

1/2 tsp. Turmeric Powder

11/2 tsp. Mustard seeds

1inch cinnamon stick

4 Red Chilies

11/2 cup Grated Green Mango

2 tbsp. Fresh Coconut, grated

7-8 cashew nuts

2tbsp. raisins

4-5 Curry leaves

2 tbsp. Oil

Salt to taste

4tbsp. fresh coriander, finely chopped

Mint leaves for garnishing

METHOD –

Mix salt and rice tenderly. Grind red chilies, turmeric, grated coconuts and half grated mango in a blender. Set aside. Heat oil in a heavy bottom pan; add mustard seeds, cinnamon stick and cashew nuts. When mustard seed splutter add raisins and curry leaves. Add grind paste and remaining grated mango, sauté. Cook till raw smell disappears. Gently fold rice in this. Remove from heat and add chopped coriander leaves. Garnish with mint leaves and serve hot.

Punjabi Chana Masala

PUNJABI CHANA MASALA
PUNJABI CHANA MASALA

PUNJABI CHANA MASALA INGREDIENTS- 2cups overnight soaked Chickpeas ½ cups Tomato paste 1 medium size tomato 3-4 green chilies 1 inch ginger, cuts lengthwise 2 teabags 2tbsp.dry roasted Coriander powder 1tsp. Red chili powder ½ tsp. turmeric powder ½ tsp. cumin seeds ¼ tsp. aniseeds 1tsp. dry mango powder ½ tsp. Garam Masala 1tbsp. Dry roasted chickpea flour 2tbsp. oil Salt to taste 2 tbsp. Fresh coriander, finely chopped I slice of lime for garnish. METHOD – Rinse soaked chickpeas with water. Tie teabags and garam masala in muslin cloth to form a bundle. Drain chickpeas; add 4 water, salt and teabags tied in muslin cloth. Pressure cooks for twenty minutes or until soft and completely cooked. Drain the cooked chickpeas and reserve the cooking liquor. Discard bundle of teabags. Mix together coriander powder, red chili powder, turmeric powder and mango powder. Heat oil in a pan adds cumin seed, aniseeds, and slit green chilies Stir-fry briefly. Add the mixed spice powder and dry roasted chick pea flour and stir-fry for half a minute. Add chopped tomatoes and tomato paste. Sauté and cook for two minutes. Add the cooked chickpeas, one cup of reserved cooking liquor and cook on medium heat for three to four minutes, stirring occasionally. Garnish with green chili and fresh coriander and lime wedges.

CRISPY ALOO KACHORI WITH BONDI RAITA-

CRISPY ALOO KACHORI WITH BONDI RAITA-

(POTATO STUFF DEEP FRIED BREAD WITH YOGURT)

 

INGREDIENTS-

For Stuffing:

2 Potatoes (Boiled & Peeled)

1green chili, finely chopped

2tbsp. Fresh coriander leaves, finely chopped

Salt to taste

1tsp. Dry coriander powder

1/2 tsp. Dry Mango powder

1/2tsp. Red chili powder

For Dough:

21/2 cup Wheat Flour

Salt to taste

Water for dough

Oil for frying

METHOD-

Mix salt and 1tsp. oil in the flour; add water to make soft dough. Cover and Keep the dough aside for 10 minutes. Grate Boiled potatoes and add remaining ingredients .Mix well.

Take small ball of dough. Apply some oil on both palms & flatten the ball to form a 2 inch disc. Take small portion of stuffing and wrap that stuffing in each disc and roll into a small ball. Roll this ball to form a 3-4 inch round kachori.

Heat the oil in pan and deep fried all the kachori on medium heat till golden brown. Serve this with Bondi Raita.

 

SIX TIPS FOR SERVING DESSERTS

SIX TIPS FOR SERVING DESSERTS

Here are 6 tips on how to make a simple dessert delight and tempting-

 

1. Serve two or three pieces of Dessert and concentrate on the pairings you serve with them. Keep the focus on the flavors of the Dessert and Color theme.

2. Fruits add flavor, sweetness, texture and juiciness that all are a nice contrast to creamy based Desserts. Try different types of fruit and cheese, like Mango, strawberry and passion fruits for flavor and sauce.

3. Go Nuts – nuts are almost always a delicious complement to any Desserts, adding texture and a mild flavor that won’t compete with the complexities. Choose your favorite nut – almonds, hazelnuts, walnuts, pecans and even peanuts won’t disappoint for garnishing.

4. Honey pairs well with most gourmet cheeses, and, along with an assortment of crushed nuts or sweet crackers can make a simple cheesy dessert in minutes. Even you can make caramel sauce with Honey for a twist.

5. Luscious, creamy cheeses or whipped cream can be served as desserts with very little fuss. Soft Cream Cheese or whipped cream pairs well with strawberries and when sprinkled with a light chocolate sauce can be its own Cheese cake Pudding. Other Options need a bit more ornamentation – like berries, honey, walnuts, and sweet crackers – to thrive as desserts.

6. Serve sweets with Fresh flowers can be interesting. Rosés are an excellent choice as well. The sweet citrus notes of Orange Flowers will add some twist to the Dessert.

 

 

Mango Curry with Dumplings

MANGO CURRY WITH DUMPLINGS
MANGO CURRY WITH DUMPLINGS

MANGO CURRY WITH DUMPLINGS-

INGREDIENTS-

For curry;

2 semi ripe mango, peeled and pureed

2 green chilies

1 small Ginger piece, grated

1/2 teaspoon turmeric powder

 1/2 teaspoon red chili powder

1tsp. coriander powder

 Salt to taste

4tbsp. sugar

Water as required

Fresh coriander for garnishing

For tempering;

1 tbsp. vegetable oil

 1/2 tsp. cumin seeds

 1/2 tsp. mustard seeds

 2-3 curry leaves

For Dumpling

11/2 cup gram flour or besan, sifted to remove lumps 

 1/4 tsp. salt 

1/8 tsp. Fruit Salt

 Water to make batter  

 1 cup oil for deep frying

METHOD-For making Dumplings-

Place all ingredients for dumplings in a bowl and make a batter with enough water. Beat it well. The trapped air is what will make them light and fluffy. Solid dumplings do not taste nice. Heat oil in the shallow fry pan. Drop dollops of the batter into the hot oil, either with a dessert spoon or with your fingers. Make as many at a time as can float without overlapping each other. Fry until golden brown. Keep aside.  

For making Mango Curry – Heat oil in a pan and add cumin and mustard seeds. Stir and add curry leaves. Add chopped green chilies, ginger, turmeric powder chili powder and dry coriander powder. Stir and add mango puree. Check the consistency and boil it. Add salt sugar and dumplings; cook further 10-12 minutes. Remove from fire and add fresh coriander leaves. Serve.

 

Caramel Pudding

CARAMEL PUDDING
CARAMEL PUDDING

CARAMEL PUDDING

Eggless & Gelatin free Pudding.

INGREDIENTS

2 small tin Rainbow Evaporated Milk

5 gram Aga Agar or China Grass

2tsp, Vanilla custard powder

1/2 cup Milk

1/2 cup sugar

1tsp. Vanilla essence

5tbsp. Brown sugar

1tsp. Butter

METHOD –

Heat butter in a pan, melt brown sugar for caramelizing. Add two tbsp. Water and make caramel sauce in rich brown color. Soak Agar Agar in the water. Mix custard powder in the half cup of milk heat rainbow milk in the heavy bottom pan, add custard power mixture, and keep stirring. Add sugar into this. Another pan heat soaked Agar Agar with water till it forms transparent gel. Add this in to custard mixture, and boil together 3minutes.Add vanilla essence. Pour caramel sauce in the mold first than add vanilla custard mixture. Set in the fridge about 3-4 hours. Before serving, Dip the mold in to warm water and quickly remove from mold with the help of spoon, serve upside down, Enjoy.